Sufganiyot (Israeli Jelly Donuts) Recipe
Special equipment: You will need a 2-inch round cutter.
If you don’t have one, you can use a drinking glass of the same size.
You will also need a candy/fat thermometer, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill the doughnuts with jam or jelly.
Game plan: When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
This recipe was featured as part of our Hanukkah Recipes photo gallery.
- 2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
- 1/4 cup granulated sugar
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon fine salt
- 2 large egg yolks
- 3/4 cup warm whole milk (105°F to 115°F)
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
- 2/3 cup smooth jam or jelly
- Powdered sugar, for dusting
- Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
- Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
- Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
- Using a flat spatula (don’t use your hands—this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the doughnuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.
- When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.